Enlightened Chicken Pot Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cuddle up with comfort food that's gasp! healthy. Soothe your carb-craving soul without the guilt. This chicken pot pie delivers comfort at a fraction of the salt and fat of the traditional variety. Ingredients:
2 cups low-sodium nonfat chicken broth |
1 cup chopped onion |
1/2 lb new potatoes, unpeeled and diced |
1/2 tsp dried thyme |
1/4 cup cornstarch |
1 cup skim milk |
1 small zucchini, diced |
1 yellow squash, diced |
1 green bellpepper, diced |
1 red bell pepper, cored, seeded and diced |
1 cup sliced mushrooms |
1/2 tsp salt |
1/8 tsp pepper |
1 tsp dijon mustard |
1 tsp worcestershire sauce |
2 cups diced cooked chicken breast (one 10-oz package) |
2 1/4 cups reduced-fat bisquick |
3/4 cup skim milk |
Directions:
1. Preheat oven to 450°F. Bring 1 cup broth to a boil in a large pot. Add onion and cook 3 minutes, until soft, then add remaining 1 cup broth, potatoes and thyme. Bring to a boil and cook 8 minutes, until potatoes are tender. Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth. To cornstarch-milk mixture, add zucchini, yellow squash, red and green peppers, mushrooms, salt, pepper, mustard, and Worcestershire. Bring to a boil and cook about 5 minutes. Stir in chicken and remove from heat. Pour into a 9 deep-dish pie plate. To make the topping, combine Bisquick and skim milk in a bowl. Using hands, lay topping over filling surface and tap it down. Bake 15 minutes or until top is golden.
2. Nutritional analysis per serving: 362 calories, 23 g protein, 55 g carbohydrates, 3.5 g dietary fiber, 5.1 g fat (1.2 g saturated fat), 41 mg cholesterol, 1,038 mg sodium Nutritional analysis provided by Self
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